question 1: how do you eat river crabs? The practice of drunken river crabs introduces the cuisine and its function in detail: the home-cooked menu is refreshing and cold dishes are refreshing and cold dishes. The technology of refreshing and cold dishes is: the production material of pickled drunk river crabs: main ingredients: 4 live river crabs (about 6 grams). Accessories: 2 grams of coriander leaves. Seasoning: 2 grams of sorghum wine, 25 grams of Huizhou Fenggang wine (or Huangshan honey wine, produced in Anhui, China), 2 grams of soy sauce, 2 grams of fresh ginger, 4 garlic cloves, 25 grams of rock sugar, 2 capsules of pepper and 2 grams of refined salt. (Prepare 1 bamboo grate) The characteristics of the drunken river crab: the wine is rich, fresh, salty and mellow, and slightly sweet. Teach you how to make a drunken crab, and how to make a drunken crab delicious. 1. Rinse the shell of a live crab, open the umbilical cover, squeeze out all the dirt and rinse it. 5 grams of refined salt and 5 pieces of pepper are sandwiched in the navel cover of each crab. Then break off a crab pincer tip, and stick it into the navel cover and nail it firmly, so that the navel cover is not open. Put the processed crab into the jar, take a bamboo grate, roll it up, and put it into the jar to press the crab. 2. Add the beaten ginger and garlic, add the crystal sugar, pour in the soy sauce (which can be increased to 3g in hot weather), seal the jar with oil paper, and marinate for 7 days. 3. Put the dry wine juice of the drunken crab into the plate and sprinkle with fragrant leaves. Tip: 1. If this dish is not opened, it can be kept fresh in the fresh-keeping room of the cold storage for 2 months. 2. In the production of this dish, if there is no sealed wine, Shao wine can be used instead, and if there is no sorghum wine, ordinary liquor can be used instead; If there is no rock sugar, white sugar can be used; You can also add 2 grams of onion and marinate it. If you need it urgently, with this seasoning and pickling method, the live crabs can be drunk and pickled for four or five hours, but the meat taste is thin. The cooking style and effect of steamed crab with glutinous rice are introduced in detail: home-cooked recipes for activating blood circulation and removing blood stasis, nourishing yin, recipes for tuberculosis and arthritis. Taste: salty flavor technology: making materials of steamed crab with glutinous rice: main ingredients: 15g of crab, 4g of glutinous rice seasoning: 2g of salt, 1g of monosodium glutamate, 1g of cooking wine and 5g of scallion. How to make steamed crab with glutinous rice is delicious. 1. 2. Wash the onion and cut it into fine powder; 3. Wash the glutinous rice, drain the water, add refined salt, monosodium glutamate, cooking wine and chopped green onion and mix well; 4. Put the glutinous rice in the plate with the crab, steam it in a steamer for 2 minutes with slow fire, take it out, and sprinkle with chopped green onion. Pettitte-food phase grams: crabs: crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat and Schizonepeta; Eating crabs and not drinking cold drinks can lead to diarrhea. The practice of steaming crab introduces the cuisine and its efficacy in detail: home-cooked recipes for promoting blood circulation and removing blood stasis, nourishing yin, clearing away heat and detoxifying, hepatitis and arthritis. Taste: Salty flavor technology: making materials of steamed crab: main ingredients: 25g of crab seasoning: 15g of vinegar, 5g of ginger and 2g of pepper. Features of steamed crab: tender and nutritious crab meat. Teach you how to cook steamed crabs, and how to cook steamed crabs is delicious. 1. Wash the ginger and cut it into pieces; 2. Put Jiang Mo in a vessel, pour in balsamic vinegar and mix well for later use; 3. Wash the crab with water, put it in a steamer, add a few prickly ash, steam for 7-8 minutes, take it out, put it in a dish and dip it in ginger vinegar juice for eating. Tips for making steamed crab: When washing crab, first put it in light salt water to make it spit out the dirt in its abdomen, and then put it in clean water for 2 ~ 3 times. Pettitte-food phase grams: crabs: crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranate, tomatoes, cantaloupes, peanuts, snails, celery, persimmons, rabbit meat and Schizonepeta; Eating crabs and not drinking cold drinks can lead to diarrhea. Detailed introduction to the cuisine and efficacy of noodle-dragging crab: recipe for clearing heat and detoxicating in Shanghai cuisine; recipe for osteoporosis; taste: salty flavor; process for making noodle-dragging crab; ingredients: 5g of crab; 2g of cooking wine; 35g of monosodium glutamate; 25g of salt; 5g of ginger; 5g of scallion; 5g of peanut oil; 1g of starch (peas); and 3g of wheat flour. Teach you how to make noodles to drag crabs, and how to make noodles to drag crabs is delicious. 1. Wash hairy crabs, remove claw tips and navel, cut them in the middle, put flour in the basin, and pat the crab slices with flour on the section. 2. Heat the pot, add oil to heat it, put the crab slices into the pot neatly, fry until the shell is stiff, cook the yellow wine, add seasoning and clear water, cover and stew for 5 minutes, thicken, sprinkle with chopped green onion, pour the oil and serve. Pettitte-food phase grams: sea crabs: crabs should not be mixed with sweet potatoes, ... > >

Question 2: What food does the river crab eat and how to raise it? Generally, it doesn't matter whether the water depth is shallow or shallow, so it won't drown. But it's better that the water has just soaked the shell. You can let it bask in the sun, just don't bask for too long. Tap water can be used as water, but it will take a day to dry.

crabs are omnivorous.

You can feed them fish. They can accept both raw and dried fish. It is also possible to feed them fish feed, such as red worms, shrimp, snails and mussels. It's best to feed some grass foods often, such as Sophora alopecuroides and Elodea. As long as the feeding is OK, don't worry about the rest. Crabs are easy to raise.

question 3: where and how do crabs eat? Habits and Reproduction of Crabs They rely on the mother crab to give birth to small crabs. Every time, the mother crab will lay a lot of eggs, the number can reach more than millions. After these eggs hatch in the abdomen of the mother crab, the larvae can leave the mother and float around with the coastal current. After several times of molting, it grows into a big-eyed larva, and the big-eyed larva grows into a young crab after several times of molting. The appearance of the young crab is almost the same as that of an adult crab, and it becomes a crab after several times of molting. Most marine crabs are discharged directly into the sea without hatching after their eggs mature. The hard carapace on the crab can protect the crab from natural enemies, but the carapace will not expand with the growth of the body. Therefore, the growth of crabs is intermittent, that is, after a period of time, the body will continue to grow after the old shell is shed. The largest crab on the earth is the spider crab, whose feet are 3.7 meters wide, and the smallest crab is the bean crab, which is less than half a centimeter in diameter. Although the crab is small, it is all-sided. After removing the hard shell of the crab, we can find that the body part of the crab is protected by a shell. These shield-like shells are called carapace by biologists. Crab body is symmetrical, which can be divided into forehead area, eye area, heart area, liver area, stomach area, intestine area and gill area. Both sides of the crab's body are connected by appendage. The appendages of the head are called tentacles, which have the functions of touch and smell. Some appendages have the function of mouth, which is used to tear food and send it into the mouth. Crab chest has five pairs of appendages, which are called pectoral feet. A pair of appendages at the front are equipped with strong claws, which can be used for foraging. The other four pairs of appendages are the feet of crabs. The crabs rely on these four pairs of appendages to walk and move. They walk in a unique and interesting way, and most of them walk sideways instead of straight ahead. Except for monks and crabs, they walk straight. Crabs spend most of their time looking for food. They are not picky about food, and they can eat anything that their claws can get. Small fish and shrimp are their favorite, but some crabs eat seaweed, even animal carcasses or plants. Crabs eat other animals, and other animals may also eat crabs. For example, humans regard crabs as delicacies. And waterfowl eat crabs! Some fish like to eat crab feet just like humans. When young and underage crabs float in the sea in groups, they may be wolfed down by other marine life, so crabs have to lay a lot of eggs when laying eggs. Fiddler crab is a common crab on the seashore. Why is it called fiddler crab? Because these crabs wave their claws as if they were waving at the tide, that's how they got the name "Zhaochao". In addition, the giant claws of male fiddler crabs seem to play the violin, so they are also called fiddler crabs or fiddler crabs.

question 4: how do the super-small crabs eat the ingredients

main ingredients

small crabs

3g

peppers

1g

onions

5g

auxiliary materials

oil

appropriate amount

salt

appropriate amount

. Appropriate amount of liquor

appropriate amount of liquor

Step

1. After the crab is caught, spit in salt water or seawater, and then scrub it.

2. When cleaning, you can take a toothbrush and brush the joints.

3. Chop onion, garlic, ginger, onion and pepper into pieces for later use;

4. Cool the oil in a hot pan, first fry the processed small crabs. Then pour the cut side dishes together, stir-fry them over high fire. In the middle, pour some soy sauce, salt, cooking, a little sugar, stir-fry them ~

5. Stir-fry the small crabs, and you can put them out of the pot and put them into bowls.

question 5: how to eat crabs. I bought some hairy crabs in Suzhou Crab Pavilion (Yangcheng Lake Hairy Crab) store in the Mid-Autumn Festival this year. The attached folding page says how to eat hairy crabs. Please share:

1. Cut off the eight feet of hairy crabs, including two tongs. After cooling, the meat in them will automatically separate from the crab shell, and it will be easily poked out or even sucked out, so it will be reserved for the last one.

2. Remove the crab cover (that is, a small cover on the navel of the crab, with different shapes of male and female crabs), and uncover the crab cover conveniently.

3. Eat the crab cover first, scoop out the middle crab stomach with a small spoon, and gently suck the crab yolk wrapped outside. Be careful, don't suck through the stomach of the crab with triangular cone in the middle, and discard it.

4. After eating the crab cover, it's the crab's turn. First, cut off the extra crab feet, mouth and lungs with scissors.

5. Pick out a hexagonal piece in the middle of the crab body with a spoon handle, which is the crab heart, and discard it.

6. Spoon some vinegar on the crab, and then eat the crab paste.

7. Break the crab in half. At this time, it can be seen as filamentous crab meat. As long as you tear it along the crab's feet, you can remove the crab meat. Eating clean crab shells is complete and translucent.

8. Cut the crab leg into three pieces with scissors, and the last toe of the crab can be used as a tool. First, poke out the meat in the middle of the crab leg with the thin toe, and then poke out the meat in the front of the crab leg with the thick toe.

9. Divide the crab tongs into three sections. In the first two sections, the crab shell can be directly cut open and the meat can be scooped out with a spoon. The trick of the last pliers is to cut both sides, and then break the two pliers feet in opposite directions with your hands, so that the pliers shells are completely separated.

1. Although the crab shell eaten in this way may not be able to completely put back the shape of a crab, it is also well laid out, with no silk left.

Pay special attention to four inedible parts: crab stomach, crab heart, crab intestines and crab cheeks.

The above contents are for reference only. For more teaching videos on how to eat hairy crabs, please visit the official website of Su Xiege.

question 6: how to eat crab yellow hello.

please enjoy it. it's yellow, the essence!

don't steam the crab for too long, about 15 minutes.

Then add vinegar to soy sauce, mix garlic and ginger (more, crabs are cold), and light sesame oil.

Open the navel of the crab, and you must pick the top of the shell and eat it. Throw away the lungs, and you can eat everything except the shell!

question 7: how to eat crabs? The common method of eating crabs is steaming. Because crabs are extremely cold, large pieces of ginger should be put in steaming. When eating, remove the grass from the crab's belly, dip it in ginger vinegar and drink soju. There is no special secret way. A crab in a restaurant costs 5 cents to 6 cents, except for its hypertrophy, which means it is well served.

untie the crab and cut it into eight pieces. Leave what you can eat. Get ready to fire a lot of peppers, ginger, green onions, garlic and pepper

. I'm not afraid to put more oil. I also pour in the red oil I made myself, and then fry the peppers, pepper and spicy nose. When tears flow, pour in crabs, green onions, ginger, stir fry, put wine, salt, light soy sauce, sugar, stir fry well and add water. . Boil it, and the crab will basically be fine when it is cooked. Finally, add some coriander

flavor. . . That's really good, haha, it's as good as that in China. . . Delicious and spicy

The production method of "spicy crab" is as follows: (1) The live crab is slaughtered and washed by the chef, and the crab shell and internal organs are removed; According to your own needs, add broth and enjoy the sweet and delicious hot pot. (2) Put the wok on Wanghuo, burn the refined old oil to 5% oil temperature, and put the old material prepared by secret recipe in Chengdu Crab Village and various seasonings from Sichuan, such as Mumashan Erzhantiao sea pepper, Pixian watercress, Hanyuan pepper, etc. (3) Stir-fry and decompose into tender pieces of green crab, add fresh soup, cook for a while, then add onion, ginger, garlic, refined salt, cooking wine, chicken essence, seafood sauce, etc., and cook for about two minutes, and the delicious spicy crab with tender meat and fragrant red paste will be made successfully. The most important thing in the production of spicy crab is that the size of crab pieces should be uniform and the oil temperature should be moderate. Cut the crab into blocks with uniform size, fry in an oil pan for 2 or 3 seconds, add spicy oil, onion, garlic, pepper, bamboo shoots, peanuts, beer, etc. After taking out the pan, put coriander on the surface and serve with spicy crab.

frying method:

roast the steam in the dry pan, pour in the clear oil and heat it. First, stir-fry the pepper and pepper, stir-fry the shredded ginger and garlic, and fry the crab for a while. Then, pour in clear water (not more than half of the crab), add the refined salt and cooking wine, cover and cook for 2 minutes, and bake for all the water. -well, it smells good! Eat it slowly.

Personally, I think:

Crabs don't have to be big. Smaller crabs are more tasty and delicious, and of course they are cheaper. Anyway, at home, we don't pay attention to form, what matters is the taste of content.

If you want to put less/no pepper, you can put some sugar instead. Qinji spicy crab is the kind that doesn't put pepper and is sweet.

It's delicious. Every year, from August of the lunar calendar, I often buy crabs to stir-fry and eat. After work, I'm going to buy 1-2 Jin of crabs and go home to make spicy crabs. It makes my mouth water when I think about it. What about you?

Spicy Crab

Ingredients: 2 crabs (I don't know what crabs are), green pepper, red pepper, fermented soybean (I use spicy beans instead), pepper, star anise, onion, ginger, garlic, salt, sugar, chicken essence, soy sauce, cooking wine and raw flour.

Practice: 1. Wash the crab clean, remove the shell and remove the respiratory organs.

Slice green pepper, onion and ginger and garlic.

2. add oil to the pan, stir-fry with black beans at 8% heat, and then add pepper, star anise, onion, ginger and garlic to stir-fry until fragrant.

add crab, stir-fry with cooking wine for two or three minutes, add green and red pepper slices, add salt, sugar, chicken essence and soy sauce and continue to stir-fry.

at this time, if the pot is dry, you can melt some raw powder water. Stir-fry for another five minutes.

another thing: spicy beans are the finished products I bought in the supermarket. There are peanuts, soybeans, dried peppers and cheese in it.